Batch-Cooked Chicken Breast

A weekly batch of cooked chicken breast is the single most impactful thing you can do for a cutting diet. When protein is already cooked, you eat it. When it isn't, you reach for something easier that's usually worse. This method produces consistently juicy, not dry, chicken every time.

Ingredients

• 6 chicken breasts (approx. 180g each)
• 1 tbsp olive oil
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• Salt and black pepper

Method

1. Preheat oven to 190°C.
2. Place the chicken breasts on a large lined baking tray.
3. Drizzle with olive oil and rub with the garlic granules, paprika, herbs, salt, and pepper.
4. Cover the tray tightly with foil.
5. Bake for 20 minutes covered. Remove the foil and bake for a further 5 minutes to colour.
6. Remove from the oven and leave covered with foil to rest for 10 minutes. This is essential for moisture.
7. Slice or shred once cool.
8. Store in airtight containers in the fridge for up to 4 days.

Nutrition Notes

Each 180g chicken breast provides approximately 56g of protein at 300 calories. A 6-breast batch gives you 336g of readily available protein — enough to hit the protein target on most meal plans without thinking about it.